Wednesday, November 16, 2011

Beef Rendang Or Beef Stew With Coconut By Livestrong

Beef stewed in coconut milk sounds unusual, but it is found in cuisines as far apart as Africa, Malaysia and the Caribbean. The main ingredients are the same in all those areas, but the seasonings vary. Rendang is a Malaysian beef and coconut stew, flavored with fragrant ginger, garlic, onion, lime leaves and curry seasonings. Tomato paste or tamarind paste adds a little pleasant acidity to counteract the richness of the other ingredients. Serve it with rice. If you can't find kaffir lime leaves, use lime juice and zest.
Step 1
Preheat oven to 325 degrees Fahrenheit.
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Step 2
Heat 1 tablespoon of oil over medium-high heat in an oven-proof pot such as a Dutch oven. Add the onions and saute them until they are tender, which takes about eight to 10 minutes.
Step 3
Add the garlic, ginger, dried chilies, ground cumin, ground coriander and salt. Cook, stirring constantly, until the mixture is very fragrant, about one minute. Put the seasoned onions in a mixing bowl while you brown the beef.
Step 4
Add the remaining 2 tablespoons of oil to the pot and heat it over medium-high heat. Brown the beef cubes in small batches, putting them in the mixing bowl with the onions as they brown. When all the beef has been browned, put the onion mixture and beef cubes back in the pot.
Step 5
Put the lime leaves or lime juice and zest, coconut milk and tomato or tamarind paste into the pot with the beef. Add 1 cup of water. Stir to combine the ingredients.
Step 6
Bring the mixture to a boil. Cover the pot with its lid and put the pot in the oven. Cook for two to three hours, until the beef is fork-tender. Add additional boiling water if necessary to keep all the liquid from evaporating.
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Use minced fresh chilies instead of dried chilies, if you prefer them. Use less or more chili depending on your tolerance for heat.
Oven-proof pot with lid
3 tablespoon olive oil
2 onions, chopped
2 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon crushed dried chilies
2 tablespoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
Mixing bowl
2 tablespoons lime juice plus the lime zest or 6 kaffir lime leaves, shredded
1 14-ounce can coconut milk
1 tablespoon tomato paste or tamarind paste
3 pounds beef chuck, cubed
1 cup water
"Redbook": Coconut Beef Stew
Epicurious; Malaysian Beef Curry; "Bon Appetit"; March 2011
RasaMalaysia: Beef Rendang
Epicurious; Rendang; February 2010
Article reviewed by Lauren Fritsky Last updated on: Sep 29, 2011


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